APPLE RUM AND RAISIN RICE PUDDING/KHEER

APPLE RUM AND RAISIN RICE PUDDING/KHEER

APPLE RUM AND RAISIN RICE PUDDING/KHEER

Ingredients

SERVES 5

1/2 CUP GOLDEN RAISINS SOAKED IN 1/4 CUP DARK RUM

FRESH JUICE OF TWO APPLES

2 APPLES PEELED AND DICED INTO 1/2 INCH PIECES

3 TABLESPOONS MEDIUM GRAIN RICE OR KHEER RICE, WASHED

3 CUPS WHOLE MILK, PLAIN

8 CASHEWS SPLICED IN HALF LENGTHWISE

2 TABLESPOONS BUTTER

Instructions

COOK THE RICE AND MILK TOGETHER IN AHEAVY BOTTOMED SAUCEPAN ON MEDIUM FLAME. STIR REGULARLY TO PREVENT BURNING UNTIL MILK IS DOWN TO 1.5 CUPS AND RICE IS COOKED.

STIR IN NUTMEG.

AS RICE COOKS COOK THE APPLE AND JUICE IN ANOTHER SKILLET ON MEDIUM HEAT UNTIL APPLES ARE VERY TENDER AND BEGIN TO CARAMELIZE.

ADD THE APPLES AND ANY SAUCE TO THE COOKED RICE AND MILK. STIR WELL. STIR IN RUM AND RAISINS.

TASTE FOR SWEETNESS. YOU CAN ADD HONEY OR REGULAR GRANULATED SUGAR IF YOU LIKE IT SWEETER. TOAST THE CASHEWS IN BUTTER ON A MEDIUM FLAME AND DRIZZLE OVER THE KHEER.

SERVE HOT OR COLD.

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